Heat oil in large skillet over medium high. While oil is heating pat the fillets as dry as you can and sprinkle with salt and pepper.When oil is hot but not smoking, add fillets to skillet skin side down. Cook for about 4 minutes or until thermometer reads 115 degrees F. Flip fillets and cook another 2 minutes. Coat fillets with dill sauce and cook until sauce is warm or until thermometer reads 118 - 120 degrees F.Fish should be tender and flake with a fork. They should no longer be translucent.
2 tablespoons olive oil, 4 6 ounce red snapper fillets
Serve with vegetable side dish and a side of sauce.
Video
Notes
NOTES: Tips for sautéing fish:
Pat the fillets with a paper towel to make sure they're completely dry, then sprinkle both sides with salt and pepper.
Heat the oil until it is hot but not smoking.
Place fish skin side down in pan.
Use a digital thermometer and cook fish to 115 F to 118 F before turning off the heat.
Flip, continue to cook for a bit, allowing fish to stay in pan to finish cooking until it reaches 120 degrees F.
If you don’t use thermometer, cook filets until no longer translucent and flakes easily when poked with a fork. Remove from pan at this point.
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